I know you and your family will love my revamped vegan Macaroni and Cheese recipe that I want to share. This is an update to the 3-Way Mac-n-Cheese post from forever ago.

Even though there are ten thousand delicious vegan mac-n-cheese casseroles already out there, this is my default recipe now. Why? Because it is simply a meal in itself. It’s fast and convenient. You don’t have to soak the cashews or thaw the frozen veggies, which makes this so easy to throw together.

That’s right, veggies are involved and smothered in cheese sauce, so 8 year olds gobble it down without complaint. You can even add Gardein Chick’n strips or Beyond Meat grilled or lightly seasoned strips… hence the “all-in-one”.

This recipe always leaves leftovers for our family of three, which I love. Some weeks we get lucky and one night we’ll do a leftover buffet from a few previous meals. Isn’t that the best? As much as I like cooking, I love NOT cooking!

You can serve this with a side salad as you may find you won’t be able to stop eating this casserole. A salad may help to slow you down.

I usually use a lot more broccoli than pictured, but I ran out for this round. I decided it was time to blog it anyway.

In my old post, I talked about not being able to eat nutritional yeast… well, I didn’t realize that as a newer vegan, when I tried nutritional yeast, it was too potent with fiber that my body was not used to. I wrote it off then, but THANKFULLY I gave it another chance after being vegan for a while, and now all is fine in my intestinal world… We can’t get enough of it now. High protein, high fiber, B-12 and cheesy goodness!

You can make this dish gluten free by using brown rice noodles, which we usually opt for. We like Tinkyada brand. For this dish pictured, I used mini wheat elbows for something different (not gluten free). I really like the look of this casserole with a brown rice Fusili noodle, which is mostly what I use. I know I said it would soak up too much liquid in my other post, but we take our chances and it works out fine. I even cut back the liquid from the original recipe in order to make it a thicker sauce. You can always keep it at two cups and add more cashews if necessary.

You’ll have to play around with this recipe depending on your preference and baking dish. I know you’ll make this more than once!

With that said, please take note of the casserole dish I am using, because I feel it needs to be a deeper dish in order to keep the casserole from potentially drying out.

Keep me posted in the comment section if you make this recipe. I look forward to hearing from you.

By the way, if you are looking for more recipe ideas or daily inspiration, the best place to follow me is on Instagram at karmatarian, or Facebook. I also have a few recipes over on Pinterest. I usually follow back on Instagram if you aren’t a private user.

Be sure to sign up for email notifications for future blog posts as I post when the mood strikes.

…and it would not be my post without a sarcastic comment about how much I hate the dairy industry! I’ll leave it to Dr. Klaper and his now famous words from the must see documentary “Cowspiracy”. Listen to what he has to say about baby calf fluid…

Favorite Vegan Macaroni and Cheese All-In-One Casserole

Ingredients

1 -16 oz Box or Bag of preferred Pasta Noodles

1 plus 3/4 Cup Non Dairy Milk, Plain

1 Cup of Raw Cashews

2 Tbs Soy Sauce (I usually useTamari)

1/2 Lemon – (Freshly Squeezed Lemon Juice)

1/2 tsp Turmeric

1/2 tsp Garlic Powder

1 tsp Paprika

1 tsp Sea Salt

1 tsp of Jarred Crushed Garlic

1/4-1/2 tsp Onion Powder

1/4-1/2 Cup Nutritional Yeast

1/2 of a 16 oz bag of frozen Broccoli (guesstimate on the frozen veggies because you can add as much or as little as you like)

While pasta is cooking, add the next 11 ingredients to a high speed blender like a Vitamix or Blendtec. Blend until smooth and creamy. Taste and adjust seasonings. It should taste bold as flavor will dissipate a little among the noodles and veggies.

When noodles are finished, drain and pour into a 2.8 Liter oval casserole dish

Mix in the frozen veggies

Mix in optional cooked chick’n (I don’t usually do this, but it is an idea)

*Make sure all ingredients are at least level with the top of the casserole and not overflowing, because you want the sauce to cover everything, or at least have coated the top later.

Pour the cheese sauce over the noodles and veggies and mix well

In a small bowl pour bread crumbs and 1 Tbs oil and then use a fork to blend well until nice and crumbly.

Sprinkle the coated bread crumbs evenly over the casserole. Sprinkle with a little paprika if desired.

Pop the casserole into the oven uncovered and bake for 20 to 25 mins. Bread crumbs should brown nicely.